Among the most ancient seasonings in the world, salt and pepper create an essential foundation of flavor. Salt helps to bring out the natural flavors of food, while pepper adds a touch of piquant, spicy heat.

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 6

Ingredients:

Canola oil for frying, plus 3 Tbs.

2 bunches spinach, stemmed, rinsed well and dried

Fleur de sel, to taste

4 garlic cloves, thinly sliced

3 lb. shrimp, peeled and deveined, tails intact

1 1/2 Tbs. Tellicherry peppercorns, finely ground

Directions:

In an electric deep fryer, pour in oil to a depth of 3 inches and heat to 375°F according to the manufacturer's instructions. Line a baking sheet with paper towels.

Working in batches, fry the spinach, turning once, until crisp, about 2 minutes per batch. Using a slotted spoon, transfer the spinach to the prepared baking sheet to drain. Season the fried spinach with fleur de sel, then transfer to a platter.

Add the garlic to the fryer and fry until lightly browned and crisp, about 2 minutes. Drain on paper towels. Sprinkle the garlic on the spinach and cover to keep warm.

In a large fry pan over high heat, warm the 3 Tbs. oil. Working in batches, place the shrimp in a single layer in the pan. Season with fleur de sel and pepper. Cook the shrimp, turning once, until browned on both sides and opaque throughout, about 3 minutes per batch. Season with more fleur de sel and pepper.

Transfer the shrimp to a warmed serving bowl and serve immediately with the fried spinach. Serves 6.